Читать книгу Kitchen Memories - Lucy Boyd - Страница 58

This is a wonderful recipe for spring, when the baby onions are so sweet with pearly white bulbs that have not formed a paper skin. Rose fell in love with the cooking of Sri Lanka, bringing this dish back with her. She was very excited about it, the combination of fresh crab meat with hot chillies and finely ground spices, the crab still in the half shell, and needing to get your fingers dirty. Licking-your-lips good.

On family trips to Cornwall to stay with Su Rogers, in her house overlooking the Falmouth estuary, there is always an abundance of live crabs and this was often a way of cooking them – relaxed, with everyone going at it to get to the sweet, spiced flesh.

Fishmongers will often need some notice if you want to order live crabs, as they tend to cook them as soon as they come in.